One of the greatest authorities on food in America puts practically everything he has learned about cooking into this one magnificent cookbook, James Beard's American Cookery. Including more than fifteen hundred of his favorite and most successful recipes plus hundreds of variations.

Here are his best recipes, from the great cooking styles all over America, for black bean soup and Creole eggs, Mrs. Burgess's cheese souffle and pan-fried smelts, roast turkey, chilled pot roast, ham baked in cider, mushroom puree, blueberrv cake with bourbon cream, glazed berry pie, and hundreds of other mouth-watering dishes. With advice on dozens of cooking questions from choosing meats and vegetables and preserving fruit to making real cheeseburgers.

This is a book to be read and savored as well as used, an epicurean journal that with delightful prose digs deep into the history of America to trace the origins and Americanization of our cooking. It is both a practical cookbook and a nostalgic excursion into America's culinary past, as the author puts it, "a record of good eating in this country with some of its lore."

Embellished with 144 charming illustrations, James Beard's American Cookery is a marvelous celebration of the very best of cooking in the American style. For all tastes, all levels of cooking skill, all budgets, all types of entertaining and all seasons.

The book cover has slight corner bump/fray, some minor staining to the page ends and a few dedications on the ffep. The dustjacket, price clipped, is a little rough with an old tape repair and no missing chipped pieces. The cover and text block are intact. The interior pages are clean with no markings noted.